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Content tagged with “Other Ingredients”

How to Toast Coconut
1) Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5...
How To Make Candied Walnuts
1) Line a baking sheet with parchment paper or foil; coat with cooking spray. 2) Combine 1/4 cup sugar, 1/4 teaspoon...
Baking with Butter
Room-temperature butter for cake batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to...
Toasting Coconut
Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow...
How to Properly Measure Flour
Use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or...
Baking with Olive Oil
When using olive oil in baking, be sure to choose a light-colored one. You will get all the benefits of olive oil’s...
Thawing Phyllo
Thaw phyllo in its original wrapper overnight in the refrigerator, then let stand at room temperature for 2 hours...
Making Prune Puree
Substituting prune puree for some or all of the fat in baking cuts saturated and total fat, while adding beneficial...
Making Vanilla Sugar
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup...
Substituting with Splenda (Sucralose)
In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is...
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